Duck with ginger sauce (thit vit voi xot gung) - pt. 2

Yield: 4 servings

Measure Ingredient
See part 1 for ingredients.

1. Make the Ho Chi Minh duck my mixing the salt, five-spice powder, ginger, garlic, and soy paste. Put the mixture inside the duck's cavity and sew up both ends. Mix the remaining ingredients well and brush over the entire surface with a pastry brush. 2. Preheat the oven to 400°. Put the rack together with the duck on a roasting pan and roast for 1 hour. Reduce the heat if the skin begins to burn.

(Ideally, the duck should be roasted upright in the Oriental style but most household ovens cannot acco 4. Empty and wipe the wok, heat some more oil in it and stir-fry the ginger very briskly; add the soy bean pastes, return the duck to the wok and stir in the rice wine, Nuoc Mam sauce, if used, garlic, chili oil, sugar, and salt.

Stir-fry for a few more 5. Add the chicken stock to the wok. As soon as it comes to a boil, reduce the heat and simmer, uncovered for 5 minutes. Increase the heat, add the green onions and chili and cook fast for 1 minute, then stir in the cornstarch.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books

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